Enzymatic modification of egg lecithin to improve properties
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- 作者：Justice Asomaning asomanin@ualberta.ca" class="auth_mail" title="E-mail the corresponding author ; Jonathan M. Curtis ; jcurtis1@ualberta.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：EYE ; egg yolk extract (total lipid extract of egg yolk) ; = ; native egg PL ; + ; native egg TAG ; PL ; phospholipid ; PC ; phosphatidylcholine ; TAG ; triacylglycerol ; ePL ; egg phospholipids (deoiled EYE) ; = ; native ePL ; ePL ; oil ; ePL interesterified with vegetable oil (eg. canola oil) ; not deoiled ; d-ePL ; oil ; deoiled ePL ; oil ; ePL ; + ; oil ; a mixture of ePL and vegetable oil (eg. Canola oil) not interesterified
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：385-392
- 全文大小：862 K
文摘
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Egg phospholipids were enzymatically interesterified with vegetable oils.
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Interesterification produced a single liquid phase.
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The product had a low solid fat content and melting temperature.
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Interesterification improved the emulsifying properties of egg phospholipids.
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The immobilized lipase retained 63% of its activity after 10 cycles of use.
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